14-5 lbwhole turkey breast, butterflied with skin on**A whole breast refers to two breasts of one turkey, with the skin connecting them.
Sea salt and freshly cracked pepper, to taste
4ozthinly sliced prosciutto
4tbspcold unsalted butter, grated**Grate butter on a box grater
1cupdry white wine
Preheat the oven to 350 degrees.
Heat 2 tablespoons of olive oil in a medium-sized saute pan. Add the onion and fennel seeds and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender. Add the garlic and cook, stirring constantly, for 1 minute. Remove from the heat and add the sage and rosemary; mix until well combined then set it aside to cool completely.
Meanwhile, open the turkey breast on a cutting board with the skin side down. Sprinkle the meat with sea salt and freshly cracked pepper, to taste. When the onion mixture is cool, spread it evenly on the meat, next layer the prosciutto, then sprinkle the grated butter evenly over the top. Side Note: A whole turkey breast refers to the two breasts of one turkey, with the skin connecting them.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2-inch intervals to ensure that it will roast evenly. Slip some whole sage leaves under the twin down the center of the roulade if you desire.
Place the roulade, seam side down, in a roasting pan, and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons of olive oil then season with sea salt and freshly cracked pepper, to taste. Pour the wine and water in the roasting pan (not over the turkey).
Roast for 1 1/2 - 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees. Remove from the oven, loosely cover with a tin foil tent, and allow to rest for 15 minutes. Remove the string and slice crosswise and serve warm with pan juices, if desired. Enjoy.